Braised goat meat is a Somali favourite. I learnt how to cook goat meat in this fashion from my mother and grandmother. Thanks to them the result is always tender, melt off the bone meat.
Chilli is often served as a condiment in Somali cuisine and rarely added to the dish. This makes Somali food perfect for those who like flavour without the heat, but for those who like it hot—the more the chilli the better!
Oats are packed with nutritional goodness. They are rich in vitamins and minerals and great for lowering blood pressure. Oats also help manage weight loss as they are full of soluble fibre that keep you satisfied for longer.
This tangy, zesty chicken dish is big on flavour and easy to prepare. Zaatar, a middle eastern spice mix which contains thyme, basil, oregano, sumac and sesame seeds, is the main spice I have used. If you don’t have zaatar use a mix of the herbs you can find.
Ful sahan, fava beans cooked in a berbere spiced tomato sauce, is a nutritious breakfast or lunch dish guaranteed to keep you feeling full!
Dates are a favourite food in our household during the month of Ramadan when we fast from dawn to dusk. So I thought I would incorporate it into a smoothie for a healthy drink.
I love the way the simple addition of turmeric, ginger and mustard seeds turns the humble cabbage into a colourful and aromatic dish.
Strain Greek yoghurt, which is already strained, even more and you get labneh (laben in Somali), a popular Middle Eastern and North African breakfast dish. It is a great alternative to cream cheese and spreads easily on bread.
Brown rice has never really been part of my diet, but after trying this delicious dish I knew it was going to be a regular part of my culinary repertoire. Its nutty goodness is a bonus too.
I was beyond flattered when I given the daunting challenge of putting my own twist to the famous chef Tal Ronnen’s vegan menu at the Wynn Luxury Resort in Las Vegas.